Super quick creamy coconut chickpea curry

Recently I had some friends over for the first time for dinner and board games.

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Ticket to Ride, in fact. Have you played? It’s one of the best!

I was pretty short on time, having worked that day, so I put together one of my favorite quick recipes: creamy coconut chickpea curry. I felt super guilty as they heaped praise upon me, because this is one of the quickest and easiest things I make! So quick and easy, in fact, that I threw it together on my lunch break today when I ran home to grab a few things I’d forgotten and needed at the office.

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It’s also quite pretty!

I think it’s about time that I share this magic with you. You need only a handful of ingredients to eat well:

ingredients

  • 2 tablespoons coconut oil (you can also use vegetable or canola)
  • 2 medium to large onions, chopped
  • 2 large garlic cloves, minced
  • 1 small knob ginger, minced (optional but great)
  • 1.5 tablespoons spices – curry powder, chana/chhole mix, or your own blend (see below)
  • 3 cups of chickpeas
  • 1 28 oz can organic chopped tomatoes, partially drained
  • 1 14oz can organic full-fat coconut milk
  • salt to taste
  • juice of one lemon, or chaat masala (per instructions)
  • optional: squeeze of agave nectar or teaspoon of sugar for sweetness
  • optional: fresh methi (fenugreek) or cilantro, chopped
  • optional: a couple of pinches of red pepper flakes, for extra spice

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You have three choices for the spice mix. If you have a standard curry powder on hand, feel free to use it. If you have an Indian market nearby, you can search the spice aisle for a packaged chana/chhole mix and use that, making sure to follow package instructions. Or you could make your own blend – I previously shared a nice spice mix from PPK in this post.

I usually make my own blend, but recently I picked up my first box of packaged spice mix and wanted to give it a try. Regardless of your choice, the instructions that follow will be the same. It’ll taste slightly different, of course, but still great!

To start, soften the onion in a large skillet, with a pinch of salt. Be sure to warm your pan first, then add the oil, then add the onions.

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Next, Add the garlic and ginger (if using) and mix well, cooking over medium about a minute.

Now add the spices and toss well to coat:

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Add the can of tomatoes, partially drained, and increase heat:

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Add the chickpeas:

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I used chickpeas that I’d prepared from dry. If you’re using canned, you’ll want two cans, drained and rinsed. If from a can, expect your chickpeas to be a little softer.

Add the can of coconut milk and mix well to thoroughly incorporate.

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Let simmer on medium-high for about 10 minutes to reduce and thicken.

Add salt to taste. Start with a half of a teaspoon and go up in quarter-teaspoon increments til you get to a place you like. Taste, taste, taste!!

Add the juice of a whole lemon or, if you have it on hand, the chaat masala. It’s a blend of salts and spices that will give your dish a tangy taste. Ingredients are listed below to the right:

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If you find you need a little sweetness, add in a bit of agave nectar. You could also use a teaspoon of organic sugar or coconut palm sugar. Again, very flexible!

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For a little something extra, add chopped fenugreek (fresh methi leaves) or chopped cilantro.

Play around with the finished dish adding this or that to your taste: a little more salt, sweet, spicy, sour. This is a great way to learn more about your taste and the way flavors play together. Don’t be afraid to be a little adventurous.

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This dish keeps very well in the fridge for about a week. Some say it even tastes better the next day!

Instructions re-cap (so easy!!):

  • Warm the pan
  • Warm the oil
  • Add onions and a pinch of salt
  • Soften/brown the onions (about 10 minutes)
  • Add the garlic and ginger
  • Add the spices, stir to coat onions
  • Add the tomatoes
  • Add the chickpeas
  • Add the can of coconut milk
  • Simmer 10mins to thicken
  • Add salt, taste for salt
  • Add the lemon or chaat masala
  • Taste of salty, sweet, spicy, sour and adjust as needed by adding more salt, sugar or agave, cayenne or red pepper flakes, lemon, etc.
  • Optional: add fresh fenugreek leaves or cilantro

Serve on rice! Play a board game! Be happy.

2 thoughts on “Super quick creamy coconut chickpea curry

  1. Yes to curry! It’s amazing how great a dish you can make with just a few cans of tasty things and a bunch of spices. Also!! Did I tell you I am applying to code schools now? YES. Fingers crossed!

    Like

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